Sunday, May 13, 2007

Grilled Pork with Apricot Sauce

1 pork tenderloin (about 12 oz.)
1 cup apricot preserves
2 T lemon juice
2 T ketchup
1 T honey
2 t soy sauce
1/8 t ground ginger

While pork is grilling, combine the remaining ingredients in a small saucepan. Cook and stir until heated through. Use about a quarter cup of the sauce to baste the pork as it nears doneness. Use the rest as a dipping sauce or drizzled over the sliced meat.